Latest / We Built This Brand / From Likes to Loyalty: Vince Wang on the Future of Influencer Marketing for Restaurants

Transcript

From Likes to Loyalty: Vince Wang on the Future of Influencer Marketing for Restaurants · We Built This Brand

0:00
I think influencer marketing is going to be a lot more performance driven.
0:04
Uh, it's not just about the hype or aesthetics anymore.
0:08
It's really, really about real business impact.
0:12
Welcome to We Built this brand, the podcast where we talk to the
0:14
creators and collaborators behind brands, and provide you with
0:18
practical insights that you can use in growing your business.
0:21
Now, today we're talking with Vince Wang, chief Marketing Officer at Mustard An.
0:26
That brings local restaurants and influencers together
0:29
in a unique ecosystem with measurable results.
0:32
Now Vince and I met at the Power Forward Conference in Los
0:36
Angeles, and while I didn't get a chance to interview him there,
0:39
he graciously agreed to talk to me a little bit later in the week.
0:42
And we had a lot of fun catching up and, uh, learning about his business.
0:46
And after learning about it, I'll be honest, and I
0:50
wanna be clear, I'm not getting paid to say this.
0:51
I think that Muster may be one of the best solutions for local restaurants.
0:55
Who want to connect with influencers to grow awareness
0:57
for their business, and of course build their brand.
1:01
Now, without further ado, here's my conversation with Vince Wang of Mustard.
1:10
Alright, well welcome to WebU this brand.
1:12
I'm your host, as always, Chris I, and with me today is Vince Wang.
1:15
Vince, thank you for joining us.
1:17
Thanks for having me.
1:18
Happy to be chatting to you today.
1:20
Really excited to talk to you about and the company
1:23
that you're the chief marketing officer at Mustard Love.
1:25
But before we dive into that, I always love to just
1:28
hear the story of how people got to where they are.
1:30
This doesn't have to be a long drawn out everything in my life story, but
1:33
just if you could real quickly tell us about where you got your start.
1:37
Yeah.
1:37
I actually got into marketing because of the TV show, mad Men.
1:41
I remember watching it and thinking, wow, that looks exciting.
1:45
Working at an ad ad agency pitching big ideas and sipping old
1:49
fashioned in the office, and I just thought that's something you could
1:54
create and go out into the world and shape how people think or act.
1:58
That really stuck with me, so I'm pretty sure that show
2:00
single handedly created a new wave of whiskey drinkers.
2:04
But what I didn't really.
2:06
Expect was really how the field had evolved.
2:09
By the time I actually got started in marketing, my first real role
2:13
was an analyst at Webtrends, uh, which was at the time the leading
2:17
enterprise analytics platform before Google Analytics really took over.
2:23
I was part of their agency arm helping clients launch ROI driven
2:27
paid ad campaigns and we had some wow clients while I was there.
2:31
Everything from Dan Supply stores to online printers to DUI lawyers.
2:37
It was a crash course in marketing across very different business models.
2:42
Yeah, I bet.
2:43
Yeah.
2:43
The real differentiator was really the data.
2:46
Because we were in an Alex company, we had
2:49
incredible visibility into what was really working.
2:52
We weren't just launching campaigns, we
2:54
were tying every single click, every dollar.
2:57
Directly to business outcomes.
2:59
And that was my first real exposure to performance marketing for our clients.
3:05
Not just getting traffic, but really driving real results.
3:09
And that mindset measurability, outcome focused marketing
3:13
has really guided everything I've done since then.
3:15
Yeah, I think performance marketing is one of those
3:18
things that can be really, really good if used well, but
3:22
it can also be a very challenging tool to use because.
3:26
You gotta tie everything together and connect all the dots in the right way.
3:29
I've seen some shady uses of it in the past, and I'm, I'm not at all
3:32
saying you're doing that, but I've seen some situations where people are
3:36
like, well, that's not a lead because of blah, blah, blah, blah, blah.
3:38
And you know, the, just the way that it can be used.
3:41
I love being able to make that one-to-one connection of
3:44
your marketing dollars went here and they made this happen.
3:47
So that's, that's really cool that you're,
3:50
that's kind of your background and everything.
3:51
So what brought you to Mustard Love?
3:53
Yeah, mustard.
3:54
I was brought in because of my previous startup experience, so
3:58
I was with a real estate company that was doing marketplace.
4:03
Matching like with real estate agents to home sellers and buyers.
4:07
A company was called Ness.
4:08
I was there for over seven years and we had an exit.
4:12
So as a part of the exit, I had free time and the CEO
4:16
approached me and said, Hey, do you want to continue to
4:19
build another two-sided marketplace with Mustard love?
4:22
And I said, yes.
4:24
Why not?
4:24
Let's continue the run.
4:26
And so I came into the company.
4:28
The company was founded by David in 2020.
4:32
At that time, it was a different business model than what it is now.
4:36
Um, they were really focused on monetizing their content
4:39
by leaking to deliver apps like Uber Eats and DoorDash.
4:44
But here's the thing we learned.
4:46
Very quickly that influencers don't want to pay to create content.
4:50
They want to get paid, and that model just didn't click.
4:53
The real turning point came when we flipped the model
4:56
and started helping restaurants bring in influencers.
4:59
Instead, that pivot from creator focus to restaurant
5:02
focus is when the business really took off.
5:05
It gave us clarity, product market fit, and a huge opportunity.
5:09
To actually solve a pain point that restaurant owners deal with every day.
5:13
I mean, it's a big challenge.
5:14
We'll, we'll dive into it a little bit
5:16
more, but first, why the name Mustard Love?
5:19
Yeah.
5:20
We were looking for a name that felt approachable, a little bit
5:23
playful, and clearly tied to food, but had some warmth to it.
5:27
Mustard just felt right.
5:29
It's bold, familiar.
5:31
It brings different flavors together, and in a way, what
5:33
we're doing connecting restaurants and local creators.
5:37
To make something meaningful.
5:38
Makes sense.
5:39
The love part.
5:40
Well that was intentional.
5:41
Food is something people generally love.
5:44
It brings people together and creates a shared experience.
5:48
We want the name to reflect that spirit.
5:50
Yeah, and it definitely, definitely sounds like it does.
5:52
I've mentioned Muster love a few times to folks around me and they've been like.
5:55
I know it has something to do with food, but I don't think I know what it is.
5:57
And I'm like, exactly.
5:59
I mean, you're, you're already part of the way there when
6:02
you, you've got 'em caught with, oh, it's about food.
6:05
Like that's a very definitive part of the name.
6:07
So that's cool.
6:08
We've talked to the high level, what it
6:09
is, but exactly what is Mustard love today?
6:12
Like if I were, why would I come and use Mustard Love as a service?
6:16
Yeah, so Mustard Love is really.
6:19
About bringing influencers to restaurants, and what we're trying
6:23
to really do is create the overall diner experience by reducing the
6:29
friction and churn related to offloading With restaurant operators,
6:34
what we're trying to really do is a lot of restaurant owners
6:37
don't, don't have time to figure out their influencer strategies.
6:41
They don't have time to vet creators or negotiate deals or track.
6:44
ROI.
6:45
And so we built the platform to really run
6:48
the entire influencer campaign in minutes.
6:51
Think of it as, as a platform similar to Uber.
6:54
One click you go in and give us your creative brief,
6:57
and we handle everything from influencer vetting to.
7:01
Uh, influencers showing up, posting and really tracking results.
7:05
I mean, that's taking a lot of weight off of the, off of the restaurant.
7:09
And I'm sure you know, and I speak with some experience on this 'cause I used to
7:12
host a craft beer podcast, so I used to probably be one of the people you would
7:16
consider an influencer in this space to an extent because I had craft beer.
7:21
We were influential.
7:22
People knew that.
7:23
We were gonna talk about the beer and whether it was good or bad or not.
7:26
So that's probably who in the past, the restaurant owners had
7:30
to go to directly and invite them in or wait for them to Dan
7:34
themselves worthy of, you know, being brought into the situation.
7:37
Right.
7:38
So.
7:39
I'm sure that's a huge help for, for the business owners.
7:42
Oh, huge.
7:43
We've had in, uh, one of our clients, sushi Babu in
7:46
New York, they ran a campaign with us, uh, $26,000, and
7:51
within 90 days they were, they saw a three x return.
7:53
We, we've been running a campaign with them for about a year now and.
7:57
They gave us the latest update one year, and they saw 12 XROI.
8:01
Tell me more about the influencer piece too, because it, it's really
8:04
interesting, I mean, influencers are interesting to begin with,
8:07
but are these big name influencers you all, all are working with?
8:11
Is that why it's working so well?
8:12
It's
8:13
actually not, uh, what we see is that.
8:16
It's all about engagement.
8:18
We did many tasks.
8:20
We've had bay influencers come in and we've asked nano or micro influencers
8:24
as the trending way of influencers coming, and what we see is that.
8:29
Sometimes the local micro influencers are a lot more effective because their
8:33
audience are more localized to where the local restaurants are located.
8:39
So if you can imagine Kim Kardashian talking about your
8:42
local restaurants, probably a small percentage of the
8:45
audience from their follower pool is actually from Knoxville.
8:49
In this case, if there's a Knoxville.
8:51
So you just spent a million dollars getting.
8:55
Kim Kardashian to promote your restaurant, but
8:57
only a very small percentage will actually show up.
9:00
And at the end of the day, that's what we're trying to solve, is we wanna work
9:03
with micro nano influencers that are actually local, with local followers that
9:07
will actually drive, ultimately drive diners to the restaurants themselves.
9:11
Something I've always been fascinated by.
9:14
Is the micro markets that exist.
9:17
These smaller audiences, these smaller markets where, you know, it doesn't
9:20
take a big person to really influence a lot of people to make a decision.
9:24
It just takes the right people to do it.
9:26
Right.
9:27
And so I think that's, it sounds like a
9:28
lot of what you all are really addressing.
9:30
So.
9:31
When you say micro-influencer, like how small do you have to be to start
9:35
doing this and how, how big do you typically see people max out at?
9:38
Yeah, so generally the rule of thumb we see is dependent on market, right?
9:43
I mean, if you're talking about an Ville versus
9:45
a Los Angeles, the population size is, varies.
9:49
Wide widely.
9:50
So when we talk about a, a micro influencers of a hundred K is,
9:55
is probably a celebrity in Knoxville at that point, but in LA
9:59
it's, it's generally a pretty standard size influencers there.
10:03
So it really depends on metro and when people ask us,
10:06
oh, uh, I only want more than a hundred K followers, but
10:09
if they're in the middle of nowhere, it's not a really.
10:12
Economical ask for us to do so.
10:14
So a lot of times it is, it's, we have to work at, look at the
10:17
population pool and we standardize the benchmark against it.
10:20
And what we see is at a minimum, I, I believe 2000 is the lowest
10:25
we've seen where they are quite influential in a small town.
10:29
Um, and the standard size we've seen is
10:31
about 40,000 followers across nationally.
10:34
Level.
10:34
That's good to know.
10:35
My day business works a lot with, you know, creators and influencers and
10:39
things like that, and I always try to encourage people, especially if
10:42
they're starting out in that journey of the, like it takes a while, but like
10:45
you can be influential even with less than a hundred thousand followers.
10:48
So it's cool to hear you say that.
10:50
That's what you're seeing in the numbers too.
10:52
Yeah, it is a very interesting case.
10:54
In San Francisco, there was influencers that had.
10:57
15,000 followers and the restaurant owner complained
11:02
that they didn't have enough followers and it went viral.
11:06
That unfortunately it went viral the wrong way.
11:10
So that restaurant is now closed.
11:12
And the chef was fired.
11:14
Oh my gosh.
11:16
'cause they were, they were upset that they
11:17
were getting too small of influencers in.
11:19
Yeah.
11:19
And the influencers post complained about how they
11:22
were demeaning, uh, to the influencers themself.
11:26
And the influencers post got way more than 50,000 views.
11:30
And it was very influential, especially around the local community.
11:33
Yeah.
11:34
Well those are the things you gotta watch out for
11:35
when you're interfacing with influencers, right?
11:38
Yes.
11:39
You have to treat them like any food critic.
11:42
Uh, it can make and break your business regardless of how, how big they are.
11:46
So if I was a small business coming to you and wanted to, I'm starting to count.
11:50
Like how does that process work?
11:52
Yeah, it's fairly easy.
11:54
Uh, we're trying to automate.
11:55
As much as we can.
11:56
So, uh, if you think of how easy it is to find an Uber
12:00
ride, we're trying to get to that point is you go on our
12:03
platform, you onboard, even the onboarding is automated.
12:08
You answer a couple questions about the type of influencers you're
12:11
looking for, type of cuisine, ethnicity, the type of campaign, uh.
12:15
What sort of, uh, shots you want them to do and fill out this creative brief.
12:20
The creative brief goes out to all of the influencers around the
12:24
network and similar to a job application, the influencers will apply,
12:29
say, I'm interested, they're not interested, and raise their hand.
12:32
Then the restaurant owners themselves can either decide to choose themselves
12:37
or let AI decide to pick, uh, which influencers match the best based
12:42
on the creative brief and everything's automates a after that just like
12:46
Uber ride, you don't have to call the taxi cab driver where to meet you.
12:50
Uh, where I'm getting dropped off.
12:52
All of that is completely automated.
12:53
That's cool.
12:54
So even, even on the influencer side, then I guess they have an account
12:57
they log into and they can see what opportunities come their way.
13:00
But all that's automated, there's no real
13:03
need for like a middleman in the process.
13:07
Want to launch a podcast without the hassle?
13:09
Humble pod makes podcasting easy from concept to launch.
13:12
We'll help you create a professional engaging show.
13:15
Already have a podcast.
13:17
We handle editing, show notes, transcriptions, and even video production
13:21
so you can focus on your content With our tailored services, you get high
13:25
quality production, seamless publishing, and expert support at every step.
13:31
Whether you're starting fresh or leveling up, humble pod ensures
13:34
your podcast sounds amazing and reaches the right audience.
13:37
Visit humble pod.com to get started today.
13:48
Exactly.
13:49
You know, there's, there's a contract that an influencer sees
13:53
of all the restaurants that want to have influencers come in.
13:57
They, they would apply all of his on mag show up here.
14:00
Here's the food credit that you would get.
14:02
Uh, here's the cash comp if there's any for your time.
14:06
Once they eat, um, it will ping the food influencer about here's
14:11
when your due date for your content is going to be posted.
14:15
And for the restaurant, they see all of the
14:17
tracking performance of how they're posted
14:19
for, for some influencer wanting to do that, that's great because
14:22
not all, especially smaller influencers don't have agents.
14:25
They don't have people to do that work for them either.
14:27
So you're really taking care of both sides of the, um, the equation for people.
14:31
For sure.
14:32
Yeah.
14:33
So when it comes to, when it comes to marketing mustard love,
14:36
like how do you, how do you get out and stand out in the field?
14:40
I mean, you, you do an excellent job, it sounds like, for the influencers and
14:43
connecting them with brands, but how do you do your own marketing and branding?
14:47
Yeah, generally, I think it's starts with trying to solve restaurant problems.
14:53
Number one is once you solve the problem, restaurants tend to.
14:57
Have word of mouth about, Hey, I know about this great platform.
15:01
Uh, what I find is that a lot of times restaurant
15:04
owners are, have been burned in the past.
15:06
Either they're doing it themselves or influencers not showing up and
15:10
eating for free and not, not posting for one, or even agencies, uh,
15:15
agencies coming in, promising celebrities and not seeing results.
15:21
So word of mouth is huge for us.
15:23
Uh, we.
15:24
Generally take a mindset of if we can solve a restaurant problem and
15:28
drive diners, they will pass us along and, and, and spread the word.
15:32
Well, a lot of times we rely on testimonials and reviews.
15:35
That's
15:35
cool.
15:36
So it's a lot of word of mouth, it sounds like.
15:37
Getting the marketing spread.
15:39
Cool.
15:39
So what have you learned in this process of
15:42
helping Mustard love grow to where it is today?
15:45
Yeah, I, I think a lot of times is one thing we learned is, uh.
15:49
Another marketing strategy we did was offer a free trial.
15:53
I think that's the easiest way for a lot of restaurants to come in.
15:57
But we, we, what we find is that doesn't work because what ended
16:00
up happening was the restaurants would come in and try us, but the
16:05
influencers would apply, but the restaurants did not have skin in the game.
16:09
They didn't really engaged with our platform
16:13
or try to get the influencers to come in.
16:16
And what happened was the, in a lot of the influencers were burned.
16:19
Like, Hey, what's happening?
16:20
I applied and I didn't get sus selected.
16:23
It's like, it's like going to a job interview
16:26
and, and, and what happened with my application?
16:29
Am I gonna interview or not?
16:31
So it was very one sided and, and less engagement on the restaurant side.
16:35
So what we learned is we no longer offer a free trial because of that.
16:39
I feel like.
16:40
In a marketplace, it needs to be balanced.
16:42
The restaurants needs to have engagement on both, um, mentally
16:47
engaged as well to to be really, um, focused on, on balancing.
16:52
And then the influencers there, the, they're to promote their own
16:55
content, but also make new content with the restaurants in the area.
16:59
I mean, to me that makes sense because you wanna have skin in the game.
17:02
And you want people to know you, like you're not just doing this,
17:06
you know, outta the goodness of your heart to connect people, right?
17:09
Like there's, there's a reason you exist,
17:10
there's a reason your service has value.
17:13
You know, if you provide free trial to everybody, that I, I
17:16
would imagine that that has its own cost to begin with too.
17:19
So, like, I understand how that could be on both sides, but that's
17:24
an interesting idea of like not having the free trial as opposed
17:27
to having it be the thing that, you know, saves, saves the day.
17:31
As you know, some people might say,
17:33
yeah, we thought the free trial would really, uh, work, but it, it's a balance.
17:37
The restaurants didn't have engagement then.
17:39
Yeah, I mean from what I noticed too of
17:42
the pricing, it seemed to be pretty fair.
17:44
I think for a starting a starting restaurant, it takes away from what their
17:48
normal marketing ad budget would be, but it's nothing so significant that from
17:53
working with you all, I'm sure they make up that revenue pretty efficiently.
17:56
Yeah, I, I mean our current plan start at just 2 99, which honestly
18:01
is just a few delivery orders if they ever do Uber Reads or DoorDash.
18:07
And instead of just sending out food, you're bringing in new customers.
18:10
And, and, and ultimately it's one of our
18:12
most cost effective, um, marketing channels.
18:15
'cause when we compare.
18:17
Our costs are CPMs at $3.40 versus doing ad or, or
18:23
commercials where it can go into the double digits.
18:26
So that's cool.
18:27
It's a really unique way to reach people, to reach restaurants and
18:30
for folks in that industry, I'm sure it's a huge boon for them.
18:33
So.
18:33
That's awesome.
18:34
Well, let's, let's talk a little bit more, I always like
18:36
to pick the brand of the person I'm interviewing and
18:39
uh, would love to just learn a little bit more from you.
18:41
Like, where are you right now?
18:42
Just like what is top of mind for you as we look at the, the future of
18:46
say, this influencer market and, and where things are today with that?
18:50
Yeah, I think influencer marketing is.
18:53
Going to be a lot more performance driven.
18:55
Uh, it's not just about the hype or aesthetics anymore.
18:58
It's really, really about real business impact.
19:02
Restaurants, especially are looking for growth channels that don't involve
19:05
giving up 30% of their revenue to deliver apps and influencer marketing.
19:10
When done right, it is one of the most efficient
19:12
ways to drive new customers at Mustard.
19:15
We're shaping that model.
19:16
You know, start startups are living and breathing things.
19:20
One of the biggest thing that.
19:21
Aside from that is we're trying to launch an AI powered
19:25
influencer selector tool where imagine if a restaurant can just
19:29
log in, uh, look at a creator, and we can project the ROI, uh,
19:34
for that restaurant based on all the data points that we have.
19:38
Once they click on it, there's no back and forth involved and the influencer
19:42
to show, and we can see like how close they are to hitting the ROI for them.
19:47
That would be crazy.
19:49
Now, would that be based on like, I guess the data and analytics that you
19:52
have from other customers in the region and past performances as well?
19:56
Or, I'm just curious how that's calculated.
19:59
Yeah, that's exactly right.
20:00
So one of the benefits of a marketplace is that
20:03
we have a lot of data to work with in the area.
20:06
We can look at the cuisine type and break, break down a
20:09
lot of these different data points and be able to project
20:12
a pretty accurate ROI plus we have influencer data, right?
20:15
We know exactly the past performance of each of
20:18
these influencers with that specific type of cuisine.
20:22
So, I mean, it, it's not a hundred percent, nothing in life is
20:25
guaranteed, but similar to, I mean similar how, how people do financial
20:29
modeling for stock market or project, uh, how, how a stock will do.
20:33
Uh, we do it for here.
20:35
The reason we're doing this is my background is also my last
20:37
startup with real estate agents we're pretty accurate in predicting
20:41
how well an A top agent performs versus other agents in the area.
20:46
You know, in the real estate industry, which we have a hot real estate market
20:49
here, a lot of people from, uh, California moving into our neighborhood.
20:53
But you know, that said, like there's a lot of, a lot of things
20:57
there that I'm fascinated with personally just because I feel
21:00
like for the small podcast or that, that we deal with on a
21:02
day-to-day basis, like there's always what's in it for me.
21:05
How can I get to a point where I'm getting
21:07
a return on what I am doing in the content?
21:09
I'm.
21:09
Creating.
21:10
And I think as you all go further into those analytics, you're gonna
21:13
be able to see more and have probably a deeper level of analytics on
21:17
influencers more so than just on how effective they are with food.
21:20
It may not look like the way at first, but I can see there being a lot
21:23
of implications to that kind of analytics and AI that you're doing.
21:26
That's the future of, of us internally, but also I think, uh,
21:30
as we're one of the earlier companies to focus on really using
21:34
data within certain marketing, we have more data to work with.
21:37
And that's, that's a huge advantage to have too.
21:40
There was a, there was a company years ago that was trying to do this thing
21:43
of like ranking influencers and everybody had a social rank in a number.
21:47
What, what you're talking about kind of reminds me of that similar
21:50
concept of like, Hey, if you have, you know, a score of this, then
21:54
all of a sudden all these offers were available to you to be able
21:57
to participate in or do, or you might get free tickets somewhere.
22:01
As a result of having a score at a certain level and things like that.
22:04
So yeah, that's a fascinating thing to be doing and tracking, so I, I'm sure
22:09
that data will be very valuable in addition to everything else you're doing too.
22:12
Oh, of course.
22:13
That's just one data point.
22:14
There's also a lot of, there's the restaurant side of things too.
22:18
And like as you think about the future of Mustard Love,
22:20
I mean if you can speak to it like is there plans to use
22:24
that kind of data and analytics as that side of it grows?
22:27
I, I think that's one of the main value propositions of a tech company is that
22:31
we can utilize all of these data points from both sides of the marketplace.
22:35
Both influencers and restaurant.
22:37
And when you look at, uh, as a whole, once we can combine this and
22:42
go after new restaurants, for example, we get mom and pops shops that
22:46
are coming in, or even agencies that are looking to do this, and they
22:50
say, oh, well, I, I don't, I don't really, I'm already on a budget.
22:54
Uh, why should I do this?
22:55
Um, it's, we have a lot of data points to alleviate
22:58
some of the risks involved in getting started.
23:01
And plus our, our, right now it's our platform is relatively low barrier
23:06
of entry, like $300 a month is not a, it's not gonna break the bank.
23:09
At least, I hope so for most restaurants.
23:12
I mean, that's like an add or two in a paper even.
23:14
I mean, I know we're talking digital, but for a local advertiser or a local
23:18
restaurant, they may be even just thinking like, how can I get in the paper?
23:21
Not just how can I be visible online
23:23
and compared to the local newspaper?
23:26
I think, uh, influencer marketing is gonna be a lot more effective.
23:29
You're getting a video, you're getting someone local talking
23:32
about it, and who already has an existing followership.
23:36
And we talk about this all the time in our indu in our industry
23:38
too, but like, you want to get people where they're at.
23:41
And you wanna get people that are into
23:42
food and who were those people looking to?
23:44
The other people that are into food in their social
23:46
media market and their social media channels.
23:48
And the more you can get to them, that's actually a more effective avenue than
23:53
trying to spend all your time and dollars just running Facebook and LinkedIn.
23:56
And you probably wouldn't run LinkedIn for food, but you know, Facebook
23:59
and, uh, Twitter and, and wherever else you wanna put your money.
24:03
Like there's, um, there are better uses of it.
24:05
And I think this.
24:06
Definitely sounds like one of them
24:08
for sure.
24:08
Yeah.
24:09
That's what we see.
24:10
Excellent.
24:11
Well, Vince, thank you so much.
24:12
This has been fascinating to learn a little bit more about Mustard love.
24:16
Before we go, I always ask, like to ask this question.
24:18
I mean, this is, we built this brand,
24:19
we're talking about branding and marketing.
24:21
Um, what would you say is a brand that you most admire?
24:24
Right now.
24:25
Yeah.
24:25
So my background is in marketplaces and one of the biggest marketplace is Uber.
24:30
They built not just the product, but completely changed the industry.
24:33
They understood the complexity of the
24:36
transportation industry and made it effortless.
24:39
Uh, and that's what we@must.love, strive to is that how
24:42
can we make it super seamless for the con, for both the
24:45
influencers and the restaurant side to connect with one another?
24:49
Well, very cool.
24:50
And yeah, Uber's a great company.
24:52
Um, I've used them plenty when I travel like I did to la but then I got choked.
24:56
Um, I mean, Uber's a great company.
25:00
They're definitely, you know, a huge part of how I get around when I travel.
25:03
So.
25:04
Um, yeah, I can definitely see that.
25:06
It definitely has kept me from even having to rent a car like that.
25:08
Hassle's just not even in my purview anymore, unless I'm going
25:12
somewhere really far out of the location where I fly into it.
25:15
It's quite useful, so, yeah.
25:17
Well, Vince, thank you so much.
25:18
Where can people connect with you?
25:19
Where can people connect with mustard.love and get to know you all better?
25:24
Uh, you can connect with us on, on our website, our mustard love.
25:29
Uh, we just in the name itself.
25:31
And, uh, if anyone wants to get in touch with me, feel
25:34
free to shoot me an email at Vince at Mustard Love.
25:37
All right, Vince.
25:37
Well thank you so much for your time today.
25:39
I do appreciate it.
25:40
I appreciate it.
25:41
Thanks Chris.
25:43
Thanks for checking out this episode of We Built This Brand.
25:45
Don't forget to like and subscribe on your player of choice.
25:48
You can also keep up with the podcast on we built this brand.com.
25:52
If you like this episode, please give the podcast a five star review and make
25:56
sure to tell all your friends about it so we can continue to build this brand.